I had a cauliflower that need using and some Olive & Cheese Bread as a side, and had restocked on spaghetti (my fav. right now is Barilla Spaghetti Rigati, a flat spaghetti with lines). The combination of cauliflower, red onions, garlic, red wine, baby spinach, kalamata olives, pine nuts, and feta worked a treat. This is another great recipe to make for guests: bursting with color and flavour and pretty easy to throw together with finesse.

Cook the spaghetti per directions. Heat the olive oil and cook the cauliflower florettes for 4 minutes over medium heat. Add the red onions and garlic and cook for 4 minutes. Add ther red wine, spinach, beans, and olives and cook for 4 minutes. Add the cooked spaghetti to the skillet and add toss until combined. Season and add red pepper flakes if desired. Serve topped with pinenutes and feta cheese.